When creating a HACCP plan, what is the purpose of the Hazard Analysis? -
What is an example of a monitoring system for a HACCP plan? -
What is the purpose of a regulatory authority inspection? -
A manager wants to make sure his employees comply with the new food safety policy.
What is the best way for the manager to promote compliance? - Train them on the new policy and then
follow up.
A food manager recently conducted a training session about hand washing.
Which is an effective way for the manager to follow up on the training? - Observe how and when
employees are washing their hands.
Active Managerial Control - a system to create food safety procedures and implement them
What is the 3 step process to active managerial control? - 1. Create policy
2. Train
3. Follow up
Active Managerial Control Policy - tells staff how to control food safety hazards in your establishment
SOP - Standard Operating Procedure
5 most common food safety risks in the US? - 1. Unsafe holding temperatures
,2. Inadequate cooking
3. Contaminated equipment
4. Food from an unsafe or unapproved supplier
5. Poor personal hygiene
What is a simple way to organize an active manager control policy? - What
Why
How (Where, when)
What if
HACCP Plan - a process used throughout food service industry to identify and present hazards
Hazard Analysis - a systematic process for identifying potential food hazards
Critical Control Points - Identify steps where hazards can be prevented, eliminated, or reduced to
acceptable levels
The 7 principals of HACCP - 1. Perform a hazard analysis
2. Determine Critical Control Points (CCPs)
3. Set Critical Limits
4. Establish a Monitoring System
5. Establish Corrective Actions.
6. Establish Verification Procedures
7. Establish Record keeping Procedures.
Determining Critical Control Points (CCPs) - a step or procedure where a food hazard can be prevented,
eliminated, or reduced to a safe level.
Set Critical Limits - a measurable or observable parameter that must be achieved to control a hazard.
, Which risk factor is common to all establishments? - Poor personal hygiene among food workers
Which of the following is most likely to lead to a violation in a future inspection? - Not writing down the
inspector's food safety suggestions
What is the least effective way to have a training meeting for new employees? - Explain safety principles
through lecture
What naturally happens when an establishment does not have standard operating procedures? - Food
workers complete tasks their own way or however they originally learded
How can you evaluate the effectiveness of a policy? - Verify that the risk has decreased since the policy
was made
Which is an example of positive reinforcement? - Recognizing exceptional performance in front of other
workers
Which of the following employees should a restaurant owner invite to help write policy for cooling food?
- Those who work most closely with said topic
How are active managerial control and HACCP related? - Active managerial control maintains general
policies so that HACCP can effectively control specific hazards
What is an example of direct monitoring? - Observing as a staff member receives a shipment
An employee comes to work with an infected cut on her arm.
What should a manager require her to do before working? - Cover her arm with an "impermeable" or
waterproof
Which action is likely to create a chemical food hazard? - transferring chemicals to an unlabeled working
container
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